People looking to cut back on sugar may soon start seeing more of a novel ingredient: allulose, a substitute that tastes and performs much like the real thing but with a tenth of the calories and none of the cavity-causing, insulin-spiking drawbacks. Allulose, considered a “rare sugar,” got the blessing of the U.S. Food and Drug Administration to not be counted as sugar in nutrition labels because it does not produce the same physical effects.
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